To escape the heat and humidity that’s on from sunrise to sunset, Susan, our summer intern, whipped up this delightful (& super easy to make) Coffee Popsicle recipe! Perfect for an afternoon pick me up, a way to cool down at the cabin, or make decaf popsicles for a refreshing dessert!
For use with a drip brewer. Depending on molds, should make 8 popsicles.
- 48 ounces (eight 6oz cups) of water
- 10 tablespoons Ground Vanilla Hazelnut Cameron’s coffee
- 1 ½ cups 2% milk (can alter according to preferences)
- ¼ cup sugar
- First, brew your favorite Cameron’s Coffee blend—we suggest using Cameron’s Vanilla Hazelnut, or for the purists, Velvet Moon—with 8 cups of water and 10 tablespoons of grounds, giving a stronger brew.
- Don’t worry if your brewer cannot fit 10 tablespoons, just brew as many tablespoons at a time as your brewer can hold cleanly!
- Once the coffee is done brewing, add in ¼ cup sugar. Whisk sugar until it’s dissolved. Then, cool in your freezer until the coffee is chilled, about an hour.
- Then add 1 ½ cups milk into the coffee & sugar liquid and pour mixture into your popsicle molds.
- If you’re feeling funky, stir in a little cinnamon or a few mini chocolate chips into the molds along with the coffee-milk mixture.
- Place popsicles in the freezer for at least 8 hours to harden.
- Once the popsicles are completely frozen and easily come out of the molds, take them outside and enjoy your #SpecialtySummer with friends and family!
Looking for another way to enjoy iced coffee? Instead of popsicle molds, use ice cube trays to make coffee ice cubes. Fill a glass up with your coffee cubes and pour milk to the level of the ice cubes for a creamy coffee drink. Pro tip for the adults: Splash in a little white rum and enjoy our take on the Dude’s famous White Russian!